Crispy Chickpea Flour Pancakes With Spiced Coconut Chutney Recipe

About this recipe

Crispy Chickpea Flour Pancakes with Spiced Coconut Chutney is a delightful Indian-inspired dinner recipe that combines vibrant flavors with wholesome ingredients. The pancakes are made from chickpea and rice flour, delivering a protein-packed base that's lightly flavored with spices like turmeric and red chili powder. Cooked to a perfect golden crisp, these pancakes are both satisfying and nutritious. Served alongside a tangy coconut chutney, made with freshly grated coconut, green chilies, tamarind pulp, and a touch of aromatic Dabur Keora Water, this dish is an ode to the bold and diverse flavors of Telangana cuisine. Whether you're craving comfort food or looking for a high-protein vegan meal, this recipe is a delicious choice that comes together in just 40 minutes. Perfect for dinner or even a hearty brunch, this dish brings a taste of India to your table in a fresh, balanced, and vibrant way.

Ingredients

• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 piece Coconut
• medium Chilli Green Long
• 1 Kg Frozen Pink Guava Pulp
• 250 ml Dabur Keora Water (Kewda)
• 1 pack (1 kg) Tata Salt | Free Flowing And Iodized Namak | Vacuum Evaporated | Salt In Fresh
• 750 g Priya Sunflower Oil

Instructions

1. 1. In a mixing bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, cumin seeds, and salt.
2. 2. Gradually add water to the flour mixture while whisking to form a smooth batter with no lumps.
3. 3. Heat a non-stick skillet and lightly grease it with sunflower oil using a brush or spoon.
4. 4. Pour a ladleful of the batter onto the skillet and spread it evenly to form a thin pancake.
5. 5. Cook the pancake on medium heat until golden and crisp on one side, then flip and cook the other side.
6. 6. Repeat the process to make more pancakes, greasing the skillet as needed for each batch.
7. 7. Grate the fresh coconut and blend it with green chilies, tamarind pulp, and salt to make the chutney.
8. 8. Add a teaspoon of Dabur Keora Water to the chutney for a subtle floral aroma and mix well.
9. 9. Garnish the chutney with chopped coriander leaves and set it aside for serving.
10. 10. Arrange the crispy chickpea flour pancakes on a plate and serve them with the spiced coconut chutney on the side.